These Mini Cheesecakes have a buttery graham cracker crust, creamy filling, and topped with your favorite jam and fresh whipped cream. The perfect sweet bite at just 150 calories each!

Don’t miss our Banana Split Mini Cheesecakes either, made with an Oreo crust and your favorite banana split toppings.

Easy Mini Cheesecake Recipe

Mini cheesecakes, friends. They’ve got a simple graham cracker crust and traditional cream cheese filling, all made in a muffin tin. No water bath needed and baked in a few minutes.

These are the perfect bite when you want something sweet, but don’t have room for an entire slice, or are trying to watch your weight. We top ours with a small spoonful of jam and piped whipped cream, but without the toppings, they’re only 150 calories each!

Ingredients Needed

Here’s what you need to make this bite-sized dessert.
(Scroll below to the printable recipe card for details and measurements.)

• Graham crackers – You can use regular, honey, or cinnamon. Processed into fine crumbs.
• Butter – Either regular salted or unsalted. If using unsalted, I recommend adding in a pinch of salt for flavor.
• Cream cheese – Softened to room temperature to ensure even and smooth blending.
• Sugar – For sweetness.
• Egg – Gives the filling structure.
• Vanilla – For flavor.

Cheesecake Toppings

You can leave the little cheesecakes plain and they’re still delicious, but we take them up a notch with various toppings. Here are some suggestions.

• Vary the jam. Top mini cheesecakes with any type of preserves. We love to use strawberry, blackberry, and lemon curd to provide color variation.
• Add whipped cream. Pipe a small mound of our homemade whipped cream or Cool Whip.
• Garnish with a sweet topping. Finish these little gems with crushed Graham crackers, crushed cookies, crushed nuts, toasted coconut flakes, lemon zest, or a drizzle of caramel sauce or chocolate sauce.

How to Make Mini Cheesecakes

These mini cheesecakes are made in a muffin tin with paper liners – no need for a water bath and only bake for about 15 minutes.
(Scroll below to the printable recipe card for details and measurements.)

1. Prepare a muffin tin. Place paper liners into a standard 12-cup muffin tin.
2. Make the crust. Combine graham cracker crumbs and melted butter until moist. Evenly distribute the mixture into each muffin cup; press gently. Then chill for about 15 minutes.
3. Make the filling. Beat together the cream cheese, sugar, and vanilla until smooth. Add in the egg; beat until combined. Spoon evenly over graham cracker crusts.
4. Bake, Cool, Chill. Bake at 350F for about 15 minutes until the centers are set. Cool for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours.
5. Serve. Gently remove paper liners; top with 1 to 1 & 1/2 teaspoons of assorted jam and then pipe with fresh whipped cream, if desired.

Proper Storage

• Storing leftovers. The little cheesecakes should be stored in a tightly sealed container in the refrigerator for up to 3 days.
• To freeze. After they have chilled, place them in a freezer-safe plastic bag and freeze for up to 1 month. When ready to serve, take them out of the freezer bag, place them on a plate, and defrost in the fridge. Freeze them without any toppings and apply any jam or whipped cream right before serving.

More Cheesecake Recipes:

• Oreo Cheesecake
• Sopapilla Cheesecake
• Cinnamon Roll Cheesecake
• Instant Pot Cheesecake
• Key Lime Pie Cheesecake Parfaits

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!